Description
This Grilled Fajita Chicken & Avocado Salad is a vibrant and flavorful dish combining marinated, pan-seared chicken breasts with charred bell peppers and onions, served over fresh romaine lettuce and creamy avocado. Tossed with a zesty cilantro-lime dressing, this quick and easy salad offers a balanced meal perfect for a light lunch or dinner.
Ingredients
For the Chicken & Vegetables
- 2 medium boneless skinless chicken breasts (cut in half horizontally)
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 1 head romaine lettuce, chopped
- 1 avocado, sliced
- 1 teaspoon olive oil (for cooking)
For the Dressing/Marinade
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon brown sugar (optional)
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon salt
Instructions
- Prepare the marinade: In a medium bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic, brown sugar, red pepper flakes, ground cumin, and salt to create the dressing/marinade.
- Marinate the chicken: Pour half of the marinade over the halved chicken breasts, coating them well. Cover and refrigerate for at least 30 minutes or up to 24 hours. Reserve the remaining half of the marinade to use later as the salad dressing.
- Cook the chicken: Heat a large heavy-duty pan or skillet over medium-high heat for 2 minutes. Add a teaspoon of oil to the pan, then add the marinated chicken breasts. Cook for 4-5 minutes per side until fully cooked through.
- Rest and slice chicken: Remove chicken from the pan onto a cutting board and let it rest for 5 minutes. Then slice or chop into bite-sized pieces.
- Char the vegetables: Add the sliced bell peppers and onions to the same pan. Cook over high heat for 1-2 minutes until they develop a nice char but remain slightly crisp.
- Assemble the salad: Divide chopped romaine lettuce between two bowls. Top each with half of the sliced chicken, charred fajita vegetables, and sliced avocado.
- Serve: Drizzle the reserved marinade dressing over the salads. Optionally, serve with sour cream on the side for extra creaminess. Enjoy the salad warm!
Notes
- Marinate the chicken longer for deeper flavor—up to 24 hours is ideal.
- You can substitute chicken thighs if preferred.
- For a spicier salad, increase the red pepper flakes.
- Add sour cream or Greek yogurt as a creamy topping if desired.
- This salad is delicious served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mexican
